Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 tbs softened butter
• 1 tsp vanilla
• 1 tsp cream of tartar
• 3/4 cup almonds
• 1/2 tsp vegetable oil
• 1/4-1/2 tsp chili powder

cooking instructions

• Mix sugar, water and corn syrup until dissolved (use a heavy bottomed sauce pan)
• Place the candy thermometer so that it is in contact with the sugar mixture, but not touching the bottom of the pan
• Mix the almonds to coat with the oil; add the chili powder and mix until the almonds are coated
• Preheat the oven to 400 degrees. On a parchment-lined cookie sheet, spread the almonds into a single layer
• Toast the almonds for 3-4 minutes, until they darken slightly; be careful not to let them burn!
• Start cooking the sugar mixture over medium heat, stirring constantly until the thermometer reads 300 degrees
• Remove from heat and place the pan in the sink to avoid splatter; drop in the butter and vanilla, mix just until incorporated
• Quickly add in the cream of tartar and mix with a wooden spoon; the mixture will seize up very quickly, so spread the mixture on the cookie sheet used to toast the almonds
• Spread out the brittle so that the nuts are not lumped together; let the brittle cool for about 30-40 minutes until set
• Break apart the brittle and store in an airtight container (if it lasts that long!)